Filled Oven Pancake
|Mushrooms||1⁄2 Pound, sliced|
|Onion||1 Small, chopped|
|Dry basil||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs) (including tops)|
In a 10 or 11-inch frying pan with an ovenproof handle, melt 3 tablespoons of the butter.
Add mushrooms and onion and cook, stirring, until mushrooms are lightly browned.
Stir in basil, salt, pepper, and nutmeg.
Tip pan to estimate drippings, then add enough butter to make about 5 tablespoons fat.
In a blender or food processor, whirl eggs for 1 minute.
With motor running, gradually pour in milk, then slowly add flour; whirl for 30 seconds.
(Or, with a rotary beater, beat eggs until light; gradually beat in milk, then flour.) Place pan with mushroom mixture in a 425° oven until pan is hot and butter is melted and bubbly.
Remove pan from oven.
Quickly pour in batter, sprinkle with cheese, and return to oven.
Bake for 20 to 25 minutes or until puffy and browned.
Top with sour cream and sprinkle with green onions.